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This homemade Gluten Free Ranch Dressing is easy to whip up in 5 minutes with basic pantry spices and products. Because this ranch is made without sour cream, it can also be made dairy free and Whole30 friendly. It’s also easy to make into a BBQ ranch dressing with one simple swap!
I started making this gluten free ranch dressing recipe often when I initially began a migraine diet. My funny story is that I initially tried the horseradish dressing from the Heal Your Headache book and was so grossed out, I knew I had to create a better recipe stat. It was then that the concept for this website was born!
I used to love Hidden Valley Ranch, but it contains MSG, is high in sodium, and they are not certified gluten free if that’s an additional restriction you have.
Want to know what’s in a Hidden Valley Ranch packet? Here are the ingredients with the hidden names for MSG. Other potential migraine triggers are marked in bold letters: Salt, monosodium glutamate, dried garlic, modified food starch, dried onion, maltodextrin, spices, less than 2% of: guar gum, buttermilk, calcium stearate, natural flavor (soy).
Table of Contents
Why Make Homemade Ranch?
Making a homemade dressing sounds like a ton of work when you’re used to cracking a bottle open, but hear me out.
- It takes less time than going to the grocery store.
- You get to control the ingredients.
- If you’re celiac or gluten sensitive, this is an easy dressing recipe to make.
- It’s perfect for meal prep and lasts at least 1 week in the fridge.
- This ranch dressing can be made vegan, dairy free, Whole30 and paleo friendly.
- It’s the same amount of time to mix together that would be required with a ranch packet, you just have to organize the spices!
The only thing you have to get used to is the flavor. It’s a little bit different, especially if you’re used to Kraft or Hidden Valley. To me it tastes a lot more fresh and you can really pick out the herbs, where as the other dressings had that bottled dressing taste to it. But if that taste is nostalgic to you, you’ll have to get used to the change.
Ingredients
- Mayonnaise – There are a few options. Homemade, egg free mayonnaise (if making this vegan), or store-bought mayonnaise. For store-bought, I like to use Sir Kensington’s Organic.
- Milk – Any type of milk will work for this recipe, but I recommend a thicker one like real milk or oat milk. I find the best success to make this thick and creamy is with real milk.
- Vinegar – Mixed with milk, this makes an easy buttermilk substitute and thickens the dressing.
- Shallot – This adds a stronger onion flavor that does increase as it stores in the fridge. For something milder, just omit from the recipe.
- Spices – Garlic powder, chives, parsley, paprika, and dry mustard are the essential flavors. For the chives and parsley, you could use fresh or dried.
Can I Use Dried Herbs?
I used to make this ranch dressing with only fresh herbs, but during the winter time this can be difficult. As I’ve made this gluten free ranch dressing more often, I’ve realized using dried herbs taste a lot more like the ranch packets everyone is used to.
Using dried herbs does have a stronger flavor, which can make this method better for dips for vegetables or chicken wings. When I use dried herbs I like to use Litehouse freeze-dried shallots, parsley, and chives.
How to Make Gluten Free Ranch Dressing
You can whip up this homemade ranch dressing in just 5 minutes with these easy tips!
- Start by pouring the vinegar into the milk to allow it to sit and curdle. This makes homemade buttermilk.
- Add mayo to a small bowl and mix in spices (see below).
- Add the milk.
- Whisk till smooth. Place in the fridge and allow it to thicken, at least 30 minutes. The flavors also need time to combine. Store in a mason jar in the refrigerator up to a week.
Recipe Tips
- If this ranch dressing doesn’t thicken, it may need more time to chill. A solid 30 minutes in the fridge will help.
- Full fat cows milk thickens much more/faster than milk substitutes. I recommend using a thicker milk substitute like oat milk or coconut if using a replacement.
- If all else fails, add a little bit more mayonnaise.
Storage Suggestions
This gluten free ranch dressing will store for up to 1 week in the refrigerator. I recommend making it in a small mason jar or using an air-tight container.
Because of the ingredients, I don’t recommend freezing it for future use. Adjust the quantity so you only make what you need.
Frequently Asked Questions
To give this dressing a BBQ ranch spin, replace the paprika with smoked paprika. This adds a smoky flavor to the ranch dressing. A pinch of cayenne will add a little bit of spice.
Adding vinegar to milk helps to thicken this recipe, along with chilling and using mayonnaise as a base. You should not need sour cream for this recipe.
Homemade ranch just tastes better – more fresh! For people with allergies or food sensitivities, it’s important to make your own dressings to know exactly what is going into them. With packaged ranch dressings, they are made shelf-stable with MSG and additives, which can negatively affect consumers with migraine, headaches, or other sensitivities.
To make this a vegan ranch, use oat milk and my egg-free mayonnaise recipe. It won’t thicken quite as much with oat milk. If you’d like to make this even thicker, you could whisk in a pinch of cornstarch or arrowroot.
Serving Suggestions
You can pair gluten free ranch dressing with a number of things!
- Air Fryer Southwest Egg Rolls (pictured below)
- Instant Pot Buffalo Chicken
- Buffalo Chicken Thighs
- Slow Cooker BBQ Chicken Thighs
- Chicken Zucchini Poppers
- Pulled Pork
- BBQ Dry Rub Oven Ribs
- Potato Salad
- Chipotle Chicken Sandwich
- Simple green salad
- Chicken wings
- And of course, pizza.
Dressing Recipes
For other dips, dressing and sauce recipes like this, check out these posts.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Homemade Ranch Dressing (Gluten Free)
Ingredients
- 1/4 cup milk of choice
- 1 teaspoon distilled white vinegar
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 2 teaspoons shallot, peeled and minced, or substitute 1 tablespoon of dried shallots
- 2 teaspoons dried chives, or 1½ tablespoons fresh
- 1/8 teaspoon dried mustard
- 1/8 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh parsley, chopped, 2-3 teaspoons dried
Instructions
- Combine the vinegar and milk together and allow it to sit and "curdle" into homemade buttermilk. Whisk all the ingredients together until smooth. Chill for at least 30 minutes – 1 hour. It will thicken more the longer it chills. Serve on a simple salad or use as a dip for veggies.
- Sometimes the onion flavor can get a little more strong on day two. If you don't like that flavor, just reduce or omit the shallots.
Notes
- Milk substitutes, like oat milk, will not thicken the same as real milk. It must be chilled from 30 minutes to an hour to thicken properly. If it’s still too thin, add a little more mayo or consider stirring in a pinch of arrowroot or cornstarch.
- This dressing will keep in the refrigerator up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published July 6, 2018 as the HYH Heal Your Headache Ranch. It has been updated January 2022 with new pictures, recipe tips, and what to pair it with. The original photo is below.
This Ranch Dressing is great. The recipe is simple and has become a must have in my fridge. My husband doesn’t usually like my vestibular migraine diet foods but he loves this ranch. Your recipes are always easy and tasty. Thanks!
Thank you! We love this one too. I make all the time!
Yummy! Such a good ranch recipe, I’ve made it twice now and we love it.
I’m so happy you loved it as much as we do here!